The invention relates to a process for the reduction of the alcohol content of alcoholic beverages, namely wine, preserving the organoleptic characteristics of the original beverage. The process consists of the total or partial removal of the ethanol using nanofiltration membranes (6), which allow the passage of a mixture of water, ethanol and some salts, while retaining the aromatic compounds in the original beverage. The permeate (8), the mixture of water and ethanol that passes through the membrane, is distilled to remove the ethanol. Following the removal of the ethanol (13), this stream (11) is recirculated to the beverage to be treated, allowing the production of a beverage with lower alcohol content that retains the organoleptic properties of the original beverage.